🔕 🔔

My Basket ()

All questions

Any have a comprehensive chart that outlines internal cooking temperatures for a variety of proteins.

asked by Foodluva over 4 years ago
5 answers 1825 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

Here's the basic chart:


Be aware that "food thermometer" means a digital thermometer.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 4 years ago

I think the goverment suggestions are bit overly cautious for most things and make somethings super dry and overcooked.

Remember when you measure temp...and take meats out of the oven there's about a 5-10 deg rise in internal temp while it's resting. If you go 'by the book' with oven heat...you can end up with dry over cooked stuff that's risen to up to 10 degs over the resting temp.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

Until recently the USDA's pork temps were way off base, holdovers from days when trichinosis was a serious problem and thermometers all had dials. Current recommendations include a small margin for safety knowing errors can *easily* occur when a thermometer is of the analog variety, out of calibration, or used improperly. Any health inspector will confirm that most thermometers are out of spec (and they see only the pros' tools who should know better).

To safely bend the rules, one must know all the issues in play. In a world where two thirds of poultry is contaminated with salmonella, campy or E. coli (and in many cases, all three, and, yes, that includes organic birds) better safe than so very, very sorry.

Incidentally, perhaps ironically (and hopefully interestingly) the cart lists "poultry parts" at 165F -- and that's true from a safety standpoint but legs and thighs should be cooked about 10 degrees higher from a culinary perspective.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Cookingissues.com... Look at their guide for poly science sous vide and it shows comprehensive temperatures (obviously you dot have to sous vide)

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

This is what I meant by knowing all the issues in play before bending the rules. Chicken breasts, cooked to 147F sous vide, should be safe from most microorganisms due to time spent at temperature. Cooked in a skillet, a possible trip to the hospital.

I'm not sure how long it takes to kill marine parasites at 125F sous vide (if ever), but I'm certain they can survive that temperature in a skillet. And, again, sous vide circulators are very precise -- not something that can be said about most thermometers. Using fish as an example, it's technically safe at 140F, the USDA spec is 145 -- a *very* small margin for error.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.